Sugar Plum Tart

It’s official: I’ve been blogging for five years at Sugar Plum. Five years is a long time!

I’d like to thank my manager, my personal assistant, my accountant… just kidding. I want to thank YOU! Thanks for sticking by and reading for all these years. I really appreciate it! I don’t know why you keep coming back, but you do. Thank you.

I feel like all of you know so much about me, but I barely know anything about you. I wish that could change. I have gotten to know a lot of you through your comments. Thanks for leaving those. I know they’re a pain in the neck.

I’d also like to thank my family, and friends with putting up with me taking pictures of the food (for the blog) every time we go out to eat. I’m sure it’s embarrassing.

I’m going to keep blogging as long as I can. I’m hoping to get better. I want to improve my writing, photography, and recipes. I also want to make some changes to the blog, and make it easier to use. Everything is put on hold right now while I’m in school, though.

Here’s to another five years! Let’s all raise our glasses of chocolate milk!

In a food processor, pulse together flour, confectioners' sugar, and salt until combined. Add in egg yolk, and pulse until a shaggy dough ball forms. Wrap in plastic wrap and refrigerate 30 minutes. When cold, evenly press dough into bottom and up the sides of a 9-inch tart pan. Bake 20-25 minutes, or until golden brown. Cool on a wire rack.

To make the plum filling, in a small saucepan, stir together plums and honey; bring to a simmer. Simmer 10 minutes, stirring frequently, until softened and mixture is thickened and jam-like. Cool.

To make the French meringue, combine egg whites, granulated sugar, and cream of tartar in a large bowl. Using a mixer with a whisk attachment, beat together until stiff peaks form. Fold in confectioners' sugar and vanilla until combined. Spread plum filling into tart. Pipe meringue on top. Bake at 350 degrees F. for 20 minutes, or until meringue is golden brown and crisp. Cool on a wire rack.

It has been a fun five years and I'm so happy to have been around for the ride. When I look at your recipes above and saw that I made at least two of them, I wonder how I could have possibly survived without you! I kid you not when I say this blog is the first place I go when I have to make a dessert now.

Your commemorative tart looks tasty and I'm looking forward to many more years of your humor and recipes!

Congrats on your first 5 years! You're going to be around for another 50, not just 5 - didn't you get the memo?

Seriously, your blog is very special because you have such an amazing personality and it shines through. You're such a character and have a terrific sense of humour. Plus, one other thing - you have the best recipes ever!!

When you think back to that first blog entry, did you have any idea that you'd end up where you are today? You've worked hard and deserve every bit of your success. Here's to more of the same!!